Orange Tofu Veggie Fried Rice Recipe

Ingredients

• 1½ cups long-grain white rice
• 2½ cups water
• ¾ teaspoon sea salt
• 2 tablespoons vegetable oil
• 2 green onions, white and green parts, thinly sliced diagonally
• 2 garlic cloves, minced
• ½ cup finely chopped carrot (about ½ carrot)
• 2 cups finely chopped broccoli florets (about 1 crown)
• ½ cup frozen peas
• ½ cup frozen corn
• 1 vegan chicken-flavored bouillon cube dissolved in 3 tablespoons hot water, or 3 tablespoons low-sodium vegetable stock
• 1 tablespoon low-sodium tamari or soy sauce
• ¼ teaspoon ground pepper

• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 2 teaspoons minced fresh ginger
• 2 green onions, white parts only, finely chopped
• ¼ teaspoon red pepper flakes
• 1 teaspoon grated orange zest
• ¼ cup freshly squeezed orange juice
• ¼ cup low-sodium tamari or soy sauce
• ¼ cup unseasoned rice vinegar
• ½ cup sugar
• 1 cup plus 1 tablespoon water
• 1 tablespoon cornstarch

• 2 bricks (16 oz/450 g each) medium-firm tofu
• 6 cups vegetable oil, for frying
• 1 cup brown rice flour
• 1 tablespoon cornstarch
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon ground pepper
• 1 cup cold club soda

1. To cook the rice, combine the rice, water, and ½ teaspoon of the salt, cover, and bring to a boil. Stir, cover again, lower the heat to a simmer, and cook for 10 to 15 minutes. Adjust the water and cooking times to your particular brand of rice! You need 4 to 5 cups cooked rice.
2. To make the orange sauce, in a saucepan, heat the vegetable oil over medium-low heat and sauté the garlic, ginger, green onions, and red pepper flakes for 1 to 2 minutes. Add the orange zest and juice, tamari, vinegar, sugar, and 1 cup water. Bring to a simmer and cook for 10 minutes. In a small bowl, combine the cornstarch and 1 tablespoon water into a slurry and whisk into the sauce until thickened. Remove from the heat and set aside.
3. To make the fried tofu, drain the tofu and cut into bite-size cubes. Allow the cubes to sit on a tea towel or paper towels to get rid of the excess water.
4. Heat the vegetable oil in a heavy-bottomed pot or deep fryer to a temperature of 365°F to 375°F on a deep-frying thermometer. You’ll need about 2 inches of oil; the amount of oil may vary if using a deep fryer.
5. In a bowl, combine the rice flour, cornstarch, salt, garlic powder, and pepper. Do not add the club soda until the oil is ready. When you’re ready to fry, fold the soda into the flour mixture but do not overmix.
6. Using your hands, coat batches of the tofu cubes in the batter and delicately drop each one into the hot oil. Fry for 2 to 2½ minutes. If some stick together, gently separate them with a slotted frying spoon. Remove the crispy tofu from the oil with the slotted spoon to paper towels to absorb excess oil. Continue this process to fry the remaining tofu cubes.
7. To finish the fried rice, heat a large skillet or wok over medium-high heat with the vegetable oil and sauté the green onions (reserving some for a garnish), garlic, carrot, broccoli, peas, and corn for 5 minutes until softened and slightly browned. Adjust the heat to avoid burning the garlic. Add the cooked rice, stock, tamari, pepper, and remaining ¼ teaspoon salt. Continue cooking for 5 to 6 minutes, stirring occasionally, until the rice has some crispy parts and the vegetables are cooked but still bright in color. You can cook the rice longer if you prefer.
8. Just before the rice is finished, heat the orange sauce to a simmer if it has cooled down. Remove it from the heat and pour into a bowl. Toss batches of the crispy tofu in the sauce, coating them evenly.
9. Garnish the tofu with the reserved green onions and serve over the fried rice.